Gluten-Free Ghanaian Breakfast Feast: Tasty Fufu & Succulent Plantain Stew
Experience a mouthwatering journey to the heart of West Africa with this gluten-free Ghanaian breakfast feast featuring delicious fufu and succulent plantain stew. Immerse yourself in the vibrant flavors of Ghana through this cinematic culinary experience that's sure to awaken your senses and transport you straight to Accra's bustling food markets!
Allergens
N/A
Ingredients
- 2 cups cassava flour 1 cup cornmeal (maize meal) 1 cup coconut milk 3 large ripe plantains 2 cups palm oil 1 lb beef, cut into bite
- sized pieces 1/2 cup tomato paste 1 medium onion, chopped 2 cups water Salt, to taste Black pepper, to taste Cayenne pepper, to taste
Instructions
- Prepare the fufu dough by mixing cassava flour and cornmeal in a large bowl. Gradually add coconut milk while stirring until a smooth dough forms. Knead until it reaches a playdough like consistency.
- Boil water in a pot and cook fufu dough for 15 minutes or until it floats to the surface, indicating that it's cooked through. Remove from heat and let it cool slightly.
- Peel plantains and cut them into bite sized chunks. In a separate pan, heat palm oil over medium heat, then add plantain chunks and fry until golden brown. Season with salt and pepper to taste. Set aside.
- In another pot, brown the beef pieces in a little palm oil. Add chopped onion, tomato paste, water, salt, black pepper, and cayenne pepper. Bring to a boil, then lower heat and let it simmer for 30 minutes or until beef is tender.
- Serve fufu alongside plantain stew, garnishing with a sprinkle of fresh herbs if desired.
Chef’s Insight
Don't be afraid to adjust the spice levels according to your taste preferences; the beauty of cooking is personalization!
Notes
For an even more authentic experience, serve this meal with your favorite Ghanaian beverage like Tigo or Banku beer.